摘要
本文介绍欧式共挤香肠加工技术的起源与加工技术原理,技术优点为生产连续自动化程度高、成本低、产品规格多样化等,分析了欧式共挤香肠加工工艺要点包括共挤成型、盐浴固化、分切传送、干燥烟熏、喷淋冷却等,总结了欧式共挤香肠生产注意事项。
The origin and basic theories for the processing of Europe Co-extruded sausage were introduced.The processing could be operated in high-degree continuity and automation,and be lower cost and many kinds of product specifications.The technical points were analyzed including Co-extruded molding,salt bath curing,cutting delivery,drying and smoking,cooling by spray.The production notes was summed up.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期228-230,共3页
Food Research and Development
关键词
共挤香肠
共挤技术
工艺要点
co-extruded sausage
co-extruded technology
technical points
